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My Father’s Island Paradise 3 May 2013 | 08:24 pm
Across a very narrow strait from the downtown waterfront of Xiamen (廈門) sits the island of Gulangyu (鼓浪嶼) , a hilly outcrop smaller than Central Park in New York City and dotted with colonial-era Euro...
The Enduring Flavors of Jinjiang 25 Apr 2013 | 07:34 am
Growing up in Singapore I often chatted with my grandfather about Jinjiang (晉江), our ancestral hometown in the province of Fujian (福建). The stories he told painted a picture of a fishing village with ...
Exploring My Roots in China’s Fujian Province 11 Apr 2013 | 08:00 pm
Two weeks ago Warren and I left Shanghai’s Hongqiao International Airport bound for Xiamen, a major southern port city of Fujian province where my ancestors are from. One of the first things I noticed...
Beijing Cuisine Beyond Peking Duck 30 Mar 2013 | 04:34 pm
Mention Beijing cuisine and Peking duck immediately comes to mind. It conjures the image of sumptuous palace fare and complex cooking techniques. This dish is considered the ultimate of Chinese cookin...
A Love Affair with Pan-Fried Noodles 19 Mar 2013 | 01:58 am
My family is originally from the coastal Chinese province of Fujian. Traditionally our noodles are cooked in soup, boiled unadorned except for seasonings, or stir-fried in a wok with a thin sauce. Whe...
We Have a Winner! 9 Mar 2013 | 05:51 am
As promised I have randomly selected a winner, or rather Warren did, for Diana Kaun’s new book The Chinese Takeout Cookbook. The winner is “gryhndldy.” Let me congratulate “gryhndldy” and I will be co...
Strengthen Your Kidneys with Mountain Yam and Fox Nuts 5 Mar 2013 | 03:38 pm
For millenniums the Chinese prepared their meals with the express purpose of maintaining a healthy constitution. In fact the earliest texts of Chinese cookery read more like a pharmacologist’s guide t...
Diana Kuan’s General Tso’s Chicken and the American Admiral 22 Feb 2013 | 09:05 am
In 1953 Admiral Arthur W. Radford , chairman of the U.S. Joint Chiefs of Staff, visited Taiwan for talks with President Chiang Kai-Shek. The presidential palace chef, Peng Chang-Kuei (彭長貴), was asked ...
The Year of the Snake and the Blizzard 12 Feb 2013 | 03:19 am
For Warren and me Chinese New Year has always meant family and friends. To express our love and affection we do what we do best: offer good food. For many years our Chinese New Year celebration center...
Short Order Lunch with Fried Eggs 7 Feb 2013 | 07:58 am
Writing a book is a fulltime job. This I discovered last fall once I started to earnestly concentrate on completing my cookbook. What with my commitments in restaurant consulting and teaching, I have ...
